Nut-Free Vegan Basil Pesto
Easy vegan nut-free pesto, garlicky and bold and ready in 5 minutes! Perfect for pasta, sandwiches, and wraps. Allergy-friendly and full of flavor.
Servings: 8 ounces
Calories: 117kcal
Ingredients
- ⅓ cup raw sunflower seeds no shell
- 2.5 cups fresh basil packed or 2.5 ounces
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup olive oil
- 1 tablespoon nutritional yeast optional
Instructions
- Heat a cast-iron skillet or non-stick pan over medium heat. Once it’s hot, add the sunflower seeds and toast them for 2 to 3 minutes, stirring occasionally until golden and fragrant.
- Transfer the toasted sunflower seeds to a blender or food processor. Add the fresh basil, garlic powder, salt, olive oil, and nutritional yeast (optional). Blend until a thick paste forms, pausing as needed to scrape down the sides and push the ingredients toward the blade, but only when the blender is off.
- Use right away, or store in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container.
Notes
- To freeze, pour the pesto into a mason jar and add a bit of olive oil on top to act as a seal to prevent oxidation. Then, close with a lid.
- I blend my pesto on a low “liquid” setting on my blender.
- If you want a boost of umami or "cheesiness" in this pesto recipe, add 1-2 tablespoons of nutritional yeast.
Nutrition
Serving: 8-Ounces | Calories: 117kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 147mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg